Wow!!!
What a great cocktail!! It’s so soft in the mouth and the flavour is amazing!!! Although I didn’t have orange bitters at home, it came out really good! I prefered a double strain in order to prevent small pieces of ice in the glass, I guess my shake is a bit too strong :)
Thank’s a lot Jamie!!!

Clayton - I believe Jamie is putting the egg white in first in the off chance that he accidentally cracks some yolk or shell into container. That way he won’t have to dump out the rest of his ingredients.

Lucas - If my memory serves me correctly (and judging by the ice in his other videos), Jamie is using a Kold Draft machine. The ice out of these machines is notoriously hard and dense, so they don’t crack/shatter like home ice machines do.

Clayton: you put the egg white in first to ensure that on the rare instance when egg shell or yolk get into the shaker, you don’t have to throw out the expensive spirit inside or spend time attempting to fish out the offending objects.

Blair: gomme is unnecessary, thanks to the egg white.

Nick: it is true, I am using good ice. In the older videos it was Kold-Draft, but in this case chunks and cubes chipped from a 300lb block.

Raising the Bar is very inspirational. Boudreau, you are the king of the platinum cocktail age. (petrucio is probably a better spelling….ch in italian is always a hard K sound. sorry to nit-pick that. ) I look forward to future episodes. Cheers and thank you. I have a few jars of dusts as part of my mis-en-place, great convo pieces and garnishes.